Flan

This recipe was given to me by a little Mexican lady from Nuevo Laredo. I love it, as does everyone who has tried it. I changed one item from her original recipe - the caramel. I make it in the microwave, whereas she made it stovetop (mine is easier :) ). I hope you enjoy.

Ingredients

Place the 3/4 cup sugar and 1 1/2 oz water in glass cup and microwave for 4 min. 45 sec. on high. Remove from oven and pour a little in each of four ramekins - just cover the bottoms.

2

In a heavy saucepan, bring milk and cream to a boil over medium heat. Stir and add the milk/cream, a little at a time, to the beaten eggs. Do this slowly so that you don't cook the eggs. When all of the milk and cream has been added to the eggs, add the other 3/8 cup of sugar, the vanilla and the salt to the mixture. Stir. Pour the mixture into the caramel lined ramekins.

3

Using a large roasting pan, place a tea towel in the bottom and place the ramekins on it - evenly spaced. Place the pan in the oven and carefully pour the boiling water to reach half way up the sides of the ramekins.

4

Bake the ramekins for 40 minutes. Remove and cool on a wire rack. When cooled, cover with plastic wrap and chill. I like to chill at least 4-5 hours. When ready to serve, run a knife around the sides of the ramekins, place a dessert plate over the top of the ramekin and flip both the plate and ramekin. Allow the caramel to drip over the flan before removing the ramekin. Enjoy!